Box contents for week 2 and a recipe for rhubarb bread!

Apologies for the delay in posting this entry, I was travelling yesterday and that storm we had made for a tricky flight into Toronto. We were bounced around until they decided we couldn’t land and then re-routed to Buffalo. A very long and nerve-wracking jaunt!

But back to the boxes! Here are the contents for this week (which many of you know by now) and a great recipe from one of our farm share subscribers, thanks Danielle! I love the idea of making break with rhubarb, so different.

You can also find some great (and quick to make) salad dressings over on the Canadian Living website — I love trying new ones and they are a great way to jazz up your leafy greens. My salad “formula” is to mix up the greens, pick one type of nut, one type of fruit, one type of cheese and several crunchy veggies and toss them all together with a complementary dressing. Easy peasy!

Directions:
Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.
Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.
In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.
To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Yum!! I love all your photos on your blog — photos often make the difference for me between whether I try something or not! 🙂 Thanks for sharing your recipe ideas, we love to see them and I am sure the rest of the readers do too.